Interesting. Post up the recipe if you've got a link. I'm curious to see what's going with that.

Cook legs at 64 C for 17 hours. Take out of a bag and then let them dry out a bit in the fridge. Dredge in a 2-1 mixture of flour and trisol seasoned with hot smoked paprika and piment d'espelette, then dip in buttermilk and back in the flour mixture. Then fry in peanut oil at 350 F for about 8 minutes, or until they are nice and brown

Cook legs at 64 C for 17 hours. Take out of a bag and then let them dry out a bit in the fridge. Dredge in a 2-1 mixture of flour and trisol seasoned with hot smoked paprika and piment d'espelette, then dip in buttermilk and back in the flour mixture. Then fry in peanut oil at 350 F for about 8 minutes, or until they are nice and brown

Questions: A) you're cooking them in the oven inside a bag? b) what the hell is trisol? c) you think you could substitute anything for the piment?

Cook legs at 64 C for 17 hours. Take out of a bag and then let them dry out a bit in the fridge. Dredge in a 2-1 mixture of flour and trisol seasoned with hot smoked paprika and piment d'espelette, then dip in buttermilk and back in the flour mixture. Then fry in peanut oil at 350 F for about 8 minutes, or until they are nice and brown

There was a place in San Anselmo (I used to live there), AVA, that had fried chicken on the menu and I always suspected they cooked the chicken sous vide before frying it. It had a really unusual tenderness that I'd never experienced with conventional fried chicken. I've been thinking of trying to fry some using that technique. I have a SVS and I think I'm gonna try it. Where did you get the trisol?

There was a place in San Anselmo (I used to live there), AVA, that had fried chicken on the menu and I always suspected they cooked the chicken sous vide before frying it. It had a really unusual tenderness that I'd never experienced with conventional fried chicken. I've been thinking of trying to fry some using that technique. I have a SVS and I think I'm gonna try it. Where did you get the trisol?

Too bad you don't live there anymore. I have a ten pound bucket of the stuff, and fry food like once a month. I got it online, don't remember where. It is really expensive, and only comes in massive quantities, but the difference is incredible. The food you fry stays crisp forever. I was nibbling on chicken two hours after dinner and it hadn't softened.

Too bad you don't live there anymore. I have a ten pound bucket of the stuff, and fry food like once a month. I got it online, don't remember where. It is really expensive, and only comes in massive quantities, but the difference is incredible. The food you fry stays crisp forever. I was nibbling on chicken two hours after dinner and it hadn't softened.

If you recall where to get the trisol ever please pm that sounds incredible. To clarify you cook the chicken at 64C sous vide for 17 hrs? Hardcore and since I have access to a vacuum seal machine (Roomate's) I must try this. Before I start googling for trisol and piment is piment tricky to source? I may just substitute cayenne but since I need to locate some trisol anyways.... Bam: http://www.tienda.com/food/products/te-18.html but sold out. Other sources appreciated!

If you recall where to get the trisol ever please pm that sounds incredible. To clarify you cook the chicken at 64C sous vide for 17 hrs? Hardcore and since I have access to a vacuum seal machine (Roomate's) I must try this. Before I start googling for trisol and piment is piment tricky to source? I may just substitute cayenne but since I need to locate some trisol anyways.... Bam: http://www.tienda.com/food/products/te-18.html but sold out. Other sources appreciated!

The piment is easy to find. I might have spelled it wrong. Just use cayenne, though. Yeah, that is right 17 hours @ 64.

A water bath is a water oven, basically an appliance that is a container of water that can be kept at a constant temperature. Restaurants use an immersion circulator, which is a tub with a heating element and a device that circulates the water to keep the temperature constant across the vessel. Last year a device came on the market for home cooks, the Sous Vide Surpreme. I have one of these. You vacuum seal the protein, in this case chicken, in a food grade plastic bag, set the temperature of the water, then use a rack in the oven to keep the chicken submerged for however long you want to cook it. It's a really versatile way to cook lots of things with results that can be dramatically different than direct heat methods.

Cook legs at 64 C for 17 hours. Take out of a bag and then let them dry out a bit in the fridge. Dredge in a 2-1 mixture of flour and trisol seasoned with hot smoked paprika and piment d'espelette, then dip in buttermilk and back in the flour mixture. Then fry in peanut oil at 350 F for about 8 minutes, or until they are nice and brown

Sounds lovely, always wanted to try sous vide but afraid of fucking it up and ending up killing my kids.